Olives Escabeche

1. 1

   Place the olives in a heatproof container.

2. 2

   Wrap the star anise, chile, fennel seeds, bay leaf and thyme in a piece of cheesecloth and tie with kitchen string to make a sachet.

3. 3

   In a medium saucepan, heat the canola and olive oils to 300.

4. 4

   Remove the pan from the heat and add the strips of orange and lemon zest and the garlic; stir constantly until the garlic softens but doesnt brown, about 1 minute.

5. 5

   Add the spice sachet and white wine and let stand for 15 minutes.

6. 6

   Pour the mixture over the olives and let cool, then refrigerate for 2 days.

No additional tips available.